more about: Cooking

Use our simple-to-follow technique to boost the flavor, color, and aroma of stews, gumbos, and sauces. Start practicing now and you can become a pro in time to serve some fantastic gumbo on Mardi Gras.

According to Southern tradition, a New Year’s Eve supper full of greens, black-eyed peas, cornbread, and pork will bring you fortune in the year to come. Here’s where the traditions came from and how to enjoy them right!

In just over 18 months, Asheville’s tapas restaurant, Cúrate, has become the hottest ticket in town, and its Executive Chef and co-owner, Katie Button, a blazing culinary superstar. She shared one of her favorite, easy, late-night meals, eggs fried in deep olive oil, served over sautéed baby kale and spinach, in our just-published January 2013 issue.

One big holiday down. One more to go. There is always a point during the feasting season when all of the grocery shopping, the cheese straw making, the gift wrapping, the cocktail parties, and mostly, all of the family ruckus, well, it all becomes just a little too much to bear.

Knowing how to use professional kitchen equipment separates amateurs from the top chefs. There are tons of useful gadgets that can speed up prep time and help you create beautiful presentations. Today, we show you three essential tools to carry you through fall cooking.

As all good Southerners know, grits are the workhorse of the kitchen. Take almost anything you have in the fridge, stir it into a pot of grits, and you have an instant meal. Creamy, cheesy, sweet, or even baked – here’s how our test kitchen professionals and food editors make their grits perfect every time.

If there ever was a cookbook that made you want to pull on your Hunter boots and stroll through wet prairie grass–to forage for and feast on dinner–it’s Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish

After a long day at work and a hectic after-school activity schedule with kids, dinner is the last thing on your mind. Until it’s time to eat and all you hear is “I’m starving!” So what do you do? Plan ahead and spend some time on the weekend assembling ready-to-go slow cooker meals for the week!

Is it the deep-fried goodness, the peppery cornmeal coating, or the moist, tender interior that makes fried catfish a favorite at dinner tables across the South? We can’t say for sure, but here are our test-kitchen’s tips for perfecting this down-home classic: